Big Ol' Batch of White Beans

Whether headed to the hunting or fishing camp, Skip often makes this big ol' batch of white beans to feed everyone. A great batch of beans needs to be slow cooked with the seasoning and fat added early in the cooking process. All of these flavors will create a delicious broth that will fill and plump the beans. This recipe uses the fat from smoked sausage, pickled pork and an optional hambone for flavor. Camellia brand great northerns add creaminess to these flavorful beans.

These are our favorite brands of smoked sausage, pickled pork and white beans that are readily found in grocery stores in the New Orleans area.

Smoked sausage, pickled pork and an optional hambone is added to sautéed seasoning to flavor the beans.

When the beans come to a boil they will begin to wrinkle. Within a half hour the meat will begin to release juices and fat flavoring the water creating a delicious broth. In about an hour, the broth will begin to plump the beans.

Once the beans are plump the chopped sausage is added.

The beans are finished cooking when they are creamy and the broth has thickened. Add chopped parsley and green onions, and serve with white rice.

Big Ol' Batch Of White Beans

Makes about 8 quarts

2 tablespoons olive oil

1 cup diced red bell pepper

1 cup diced yellow bell pepper

1 cup diced green bell pepper

6 cups diced onion

2 cups diced celery

3 bay leaves

1/3 cup minced garlic

3 pounds Savoie's Sliced Pickled Pork, cut into large cubes

1 1/2 pound hambone, optional

3 pounds Camellia Great Northerns beans (large whites)

22 cups water

2 tablespoons Italian seasoning

1 tablespoon Tony Chachere's Creole Seasoning

1 teaspoon black pepper

1 teaspoon salt

3 pounds smoked sausage, chopped into bite size pieces

1 1/2 cups chopped parsley

1 cup chopped green onions.

A 15 1/2 quart Le Creuset enameled cast-iron pot was used to make this large batch of beans.

Heat the olive oil on medium heat and sweat the bell peppers, onions and celery along with the bay leaves. Once the onions become translucent, add the minced garlic, cubed pickled pork and the hambone if using one. Add the dried beans, 16 cups of water and bring to a boil.

When the beans come to a boil add the Italian seasoning, Tony's Creole seasoning, black pepper, salt, and 4 more cups of water. Reduce to a low simmer and continue to cook the beans in an uncovered pot. Occasionally stir the beans to make sure they don't scorch on the bottom of the pot.

You will see the beans wrinkle as they begin to absorb liquid. Within a half hour the meat will begin to release juices and fat into the water. The flavored water will create a delicious broth. In about an hour, the broth will begin to plump the beans.

Once the beans are plump add the chopped sausage and 2 more cups of water. Continue to cook for 1 to 1 1/2 hours on a low simmer in an uncovered pot. The beans are finished cooking when they are creamy and the broth has thickened.

Remove the ham bone and add the parsley and green onions. Serve with white rice.